Go Back
+ servings
Overhead shot of a bowl of mint chocolate chip ice cream

Loaded Mint Chocolate Chip Ice Cream

5 from 1 vote
Mint chocolate chip ice cream gets an upgrade. Rich, creamy mint ice cream is loaded with chopped Andes mints, Oreos, hot fudge and a generous splash of Bailey's!
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 servings (1 quart)


  • 2 cups heavy cream
  • 1 cup half and half*
  • ¾ cup granulated sugar
  • ¼ cup Bailey's, or other mint liquor
  • teaspoon mint extract
  • Pinch of salt
  • 10 drops green food dye, or more for more intense color
  • 1 cup Oreos, chopped
  • ¾ cup Andes mints, about 21 mints, chopped
  • ¼ cup hot fudge sauce


  • In a large mixing bowl, whisk to combine heavy cream, half and half (or milk – see notes), granulated sugar, Bailey's, mint extract and salt.
  • Add food coloring and whisk again to completely combine.
  • Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning).
  • During the last 5 minutes, add in all but 1-2 Tablespoons of your chopped Oreos and Andes mints.
  • Pour into a loaf pan or other quart-sized container. Add hot fudge in a few blobs on top and use a knife or spatula to swirl it into the ice cream. Top with reserved chopped add ins.
  • Cover and place into the freezer until ready to serve, or at least 2 hours. Enjoy!


*Don’t have half and half? Just use 2 ½ cups heavy cream and ½ cup milk instead.


Calories: 584kcal | Carbohydrates: 56g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 172mg | Potassium: 154mg | Fiber: 1g | Sugar: 43g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg
Course Dessert
Cuisine American
Tried this recipe?Leave a comment and rating!